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Tequila Lime Flank Steak Fajita Salad with Chile Lime Vinaigrette

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Ingredients

tequila lime flank steak

chile lime vinaigrette

  • 2 tablespoons olive oil
  • 1 tablespoons rice vinegar
  • 1/2 tablespoon red pepper or chile oil
  • 2 teaspoons honey
  • the juice of 2 limes
  • a pinch of salt + pepper

Instructions 

tequila lime flank steak

  • Whisk tequila, olive oil, lime juice, salt, pepper and lime zest in a bowl until combine. Add flank steak to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge!) for 2-24 hours, flipping steak a few times. When you’re ready to make the salads, heat the broiler in your oven on the highest setting and place an oven rack directly underneath. Broil steak for 5 minutes, flip and broil for 5 minutes more. If your steak is 1-1 1/2 inches thick, this will result in steak that is done medium-well. Let it rest for 5-10 minutes, then slice thin strips on an angle. You can cook the steak however you’d like! You can grill the steak if desired.
  • While the steak is cooking/resting, heat a skillet over medium heat and add olive oil. Add peppers with a pinch of salt and pepper, tossing to coat and cook for 5-6 minutes, until slightly soft.
  • To assemble the salad, place lettuce in the bowl with a pinch of salt and pepper, toss, and cover with flank steak, black beans, corn salsa, peppers, cheese, avocado and tortilla chips. Top with dressing and toss!

chile lime vinaigrette

  • Combine all ingredients in a mason jar, shaker bottle or large bowl and shake/whisk until combined.
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